Whole Grain Tortillas

Sometimes I just feel like an old fashioned recipe. You can still have healthy foods without going vegan or gluten free. I think it's important to realize the language of our health depends on the signals we receive from our body. It will always let us know when something isn't right. Listen to the way you feel after you eat. Are you tired or cranky afterwards? Do you get headaches or feel abdominal discomfort? These are the important questions. Though gluten is considered inflammatory even in small amounts, some of us are less sensitive and will tolerate it without much interruption. Moral of the story is: Experiment with foods and combinations. Deepen the dialogue between your mind | body connection and make notes. You are on your way to writing your own food signature.

INGREDIENTS
1 cup unbleached organic white flour
1 cup organic whole wheat flour
3 tablespoons good olive oil
2 tablespoons filtered water
1|2 teaspoon sea salt

DIRECTIONS
Mix the flour and salt in a large mixing bowl. Make a well in the middle. Pour in the water and olive oil. Mix with a spoon until everything is just combined. Do not over mix this step. Keep a dish of flour on your workspace where you'll be rolling the dough. You'll need a rolling pin and a dough scraper or a metal spatula.

Lightly flour a clean surface. Knead the dough about 15 times until it becomes uniform and stretchy. Keep dusting your hands and the counter with just enough flour to keep it from sticking to everything. Kneading dough is simple if you have never done it before. Make a ball and with the base of your palm, press into it and spread it in all directions. Pull one side over to meet the other and press it into a ball again. You are literally stretching and activating the gluten. It takes a little elbow grease but it isn't hard once you get going. You'll know it's ready when you push on it and it bounces back. Let it rest for 10 minutes.

Take a dough scraper or a knife and cut it into 8 sections. These are your tortillas. Roll each one into a ball and start rolling it out gently in all directions, creating a fairly uniform circle about 1|8 inch thin. Cook them in a lightly oiled pan for 2-3 minutes on both sides. They should start to brown a little. After they have cooled, you can store them in a plastic bag in your refrigerator. I reuse old bread bags. They work perfectly. I have made a million different things with these. Check out the flat bread pizza I did recently here. It was delicious!

ENJOY!